As the sun dips below the horizon, casting a golden hue across the kitchen, I’m often reminded of my favorite family gatherings where the aroma of rich spices wafts through the air, enticing everyone to the dining table. This is precisely the feeling I get when I whip up my beloved Shish Andaz—a velvety walnut and aubergine stew that warms the heart and soul. Known for its depth of flavor and comforting texture, this plant-based dish is a celebration of Iranian culinary traditions, perfect for both everyday meals and festive occasions.
With ground walnuts providing smooth richness and succulent aubergines soaking in a blend of aromatic spices and tangy pomegranate molasses, each bite tells a story of flavor and community. Whether you’re bored of fast food or simply seeking a dish that satisfies both the palate and the spirit, this stew promises to be a delightful addition to your repertoire. Let’s dive in and explore how to make this unforgettable Shish Andaz that will have your family and friends clamoring for seconds!
Why is Shish Andaz (Walnut and Aubergine Stew) a must-try?
Rich, Velvety Delight: This stew is a creamy masterpiece that captivates your taste buds with every spoonful.
Aromatic Spices: The unique blend of spices elevates the flavors, offering a delightful taste explosion.
Plant-Based Perfection: Perfect for vegans and plant-based enthusiasts, it’s both nourishing and satisfying.
Versatile Dish: Enjoy it on its own or pair it with fluffy rice or crusty bread for a wholesome meal.
Make-Ahead Magic: Prepare it in advance for an easy, flavor-packed dish that only gets better with time!
Shish Andaz will become a go-to favorite in your kitchen, bringing joy to every meal!
Shish Andaz (Walnut and Aubergine Stew) Ingredients
For the Stew
• Aubergines (900g) – Key vegetable providing texture and moisture; Prep Note: Peel in alternating stripes for aesthetic appeal.
• Salt (2 tbsp – 28g) – Draws out moisture from the aubergines; Use extra if needed to taste.
• Extra Virgin Olive Oil (4 tbsp, plus more if needed) – Essential fat for sautéing and flavor.
• Onion (1 large – 200g) – Aromatic base that adds sweetness.
• Walnuts (300g) – Main ingredient, provides creaminess and richness; Substitution: Consider hazelnuts or cashews if allergic.
• Cinnamon (1 tsp) – Adds warmth and depth to the stew.
• Black Pepper (½ tsp, freshly ground) – Enhances overall flavor profile.
• Turmeric (½ tsp) – Contributes vibrant color and earthiness.
• Tomato Paste (2 tbsp – 50g) – Provides umami and richness.
• Pomegranate Molasses (4 tbsp – 60g) – Balances flavors with tartness; Substitution: Mix sweet molasses with lemon juice as an alternative.
• Ice Cubes (200g) – Used in cooking to shock walnuts and release oils.
Suggested Accompaniment
• Rice – Complements the rich Shish Andaz beautifully, making for a wholesome meal.
How to Make Shish Andaz (Walnut and Aubergine Stew)
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Prepare Aubergines: Begin by peeling the aubergines in alternating stripes and cutting them into 2cm cubes. Sprinkle with salt and allow them to drain in a colander for about 30 minutes—this helps remove excess moisture and bitterness.
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Sauté Onions: In a large pan, heat 4 tablespoons of extra virgin olive oil over medium-low heat. Add the chopped onion and sauté for 8-10 minutes until they become translucent and fragrant, forming a sweet base for your stew.
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Process Walnuts: While the onions cook, place the walnuts into a food processor. Pulse until a coarse paste forms, which will add smooth richness to your stew.
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Combine Ingredients: Add the ground walnuts to the sautéed onions. Stir for 1-2 minutes until aromatic, then sprinkle in the cinnamon, black pepper, and turmeric. Cook for an additional minute to infuse the spices.
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Stir in Tomato Paste: Incorporate the tomato paste and pomegranate molasses, along with the remaining salt. Pour in cold water and toss in the ice cubes. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for about 30 minutes for the flavors to meld.
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Fry Aubergines: While the stew simmers, heat additional olive oil in a separate pan. Fry the drained aubergine cubes in batches for 10-15 minutes until they turn golden brown. Avoid overcrowding the pan to ensure they fry properly rather than steam.
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Fold in Aubergines: Gently fold the cooked aubergine cubes into the simmering stew. Let it simmer for another 10 minutes until the oil floats on top, signaling it’s ready to serve.
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Serve: Ladle the rich Shish Andaz into bowls and serve hot, accompanied by fluffy rice to soak up all the delicious flavors.
Optional: Garnish with fresh herbs for an extra touch of color and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Shish Andaz
Fridge: Store the Shish Andaz in an airtight container for up to 3 days. The flavors will deepen as it sits, creating an even richer stew.
Freezer: If you want to keep it longer, freeze the stew for up to 3 months. Use freezer-safe containers or resealable bags, ensuring to leave some space for expansion.
Reheating: When ready to enjoy, thaw in the fridge overnight and reheat gently on the stovetop or in the microwave until hot throughout. Stir to recombine the flavors.
Make-Ahead: Preparing the Shish Andaz a day in advance not only simplifies your meal prep but also enhances the flavors, making it a fantastic option for busy weeknights.
Make Ahead Options
These Shish Andaz (Walnut and Aubergine Stew) are perfect for busy weeknights or meal prep enthusiasts! You can prepare the stew up to 24 hours in advance for a flavorful dish that gets even better with time. Simply cook the stew according to the instructions, then let it cool completely before transferring it to an airtight container and refrigerating. To maintain quality, reheat gently on the stovetop, adding a splash of water if necessary to prevent sticking. Additionally, you can chop the aubergines and soak them in salted water the night before, ensuring they are ready for frying on the day of serving. Your family will delight in the rich flavors, served alongside fluffy rice or crusty bread!
Shish Andaz (Walnut and Aubergine Stew) Variations
Feel free to personalize your Shish Andaz with these delightful twists that enhance flavor and cater to various preferences!
- Nut-Free: Swap walnuts for sunflower seeds to maintain creaminess without the allergens. A smooth base remains!
- Veggie Boost: Toss in chopped carrots or spinach for added nutrition and vibrant color, making your stew even more nourishing.
- Spicy Kick: Introduce finely chopped chili peppers to the onions for a warm heat, perfect for those who love a little zest in their dish.
- Sweet Touch: Add chopped dates for a sweet contrast to the savory stew; their caramel notes complement the pomegranate beautifully.
- Savory Depth: Experiment with roasted garlic for a rich, aromatic flavor twist. Just roast a few cloves alongside the onions!
- Herbed Version: Flavored with fresh herbs like dill or parsley, chiffonade them and sprinkle them on top before serving for an aromatic finish.
- Creamy Texture: Blend a portion of the aubergines into the stew for a silkier consistency; this adds lusciousness to every bite.
- Coconut Variation: Stir in coconut milk for a tropical, creamy turn that whispers of exotic flavors and balances the savory notes beautifully.
Expert Tips for Shish Andaz
- Frying Tips: Avoid overcrowding the frying pan with aubergines to prevent them from steaming; fry in batches for a crispy texture.
- Walnut Freshness: Always use fresh walnuts for the best flavor; rancid walnuts can ruin the richness of your Shish Andaz.
- Adjusting Consistency: If the stew is too thick, feel free to add a bit more water slowly to reach your desired consistency.
- Layering Flavors: Letting the stew simmer longer allows the spices to meld beautifully; patience makes a delightful difference.
- Flavor Enhancements: Consider adding garlic or chili for an extra flavor kick that adds warmth and depth to your Shish Andaz.
What to Serve with Shish Andaz (Walnut and Aubergine Stew)?
Create a delightful dining experience alongside this rich and flavorful stew, perfect for a comforting meal.
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Fluffy Basmati Rice: The light and fragrant rice absorbs the stew beautifully, making each bite a comforting embrace of flavors.
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Crusty Bread: Ideal for scooping up the stew, the crunchy texture of the bread complements the velvety richness of the Shish Andaz.
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Cucumber and Tomato Salad: Fresh, crunchy, and vibrant, this salad adds a refreshing contrast to the warm, savory stew, enhancing every bite.
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Spiced Roasted Cauliflower: The nutty, slightly sweet flavor of roasted cauliflower pairs well with the earthiness of the walnuts and aubergines in the stew.
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Mint Yogurt Sauce: A cool, creamy sauce that provides a tangy balance, adding an exciting twist of flavor that perfectly offsets the richness of Shish Andaz.
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Pomegranate Seeds: Sprinkling these jewel-like seeds over the dish adds a burst of tartness and a festive touch to your dining experience.
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Persian Flatbread (Lavash): Soft and pliable, it’s perfect for wrapping up pieces of the stew, creating a delightful hand-held experience.
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Chai (Persian Tea): A warm cup of fragrant tea served alongside rounds out the meal with an aromatic finish, inviting relaxation and conversation.
Shish Andaz (Walnut and Aubergine Stew) Recipe FAQs
How do I select ripe aubergines?
Absolutely! When choosing aubergines, look for ones that are firm, heavy for their size, and have a smooth, shiny skin. Avoid aubergines with dark spots or blemishes, as these may indicate overripeness. A ripe aubergine will have a slight give when gently pressed.
How should I store leftover Shish Andaz?
You can store your Shish Andaz in an airtight container in the fridge for up to 3 days. Just let it cool completely before placing it in the fridge to prevent excess moisture. The flavors do deepen over time, making it even tastier on the second day!
Can I freeze Shish Andaz? If so, how?
Very! To freeze your Shish Andaz, let it cool completely, then transfer it to a freezer-safe container or resealable bag. Ensure it’s sealed tightly and label it with the date. It will keep well for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat it gently on the stovetop or in the microwave.
What should I do if my stew is too thick?
No worries! If you find your Shish Andaz too thick, simply add a bit of water little by little while stirring until you reach your desired consistency. You can also add a splash of vegetable broth for extra flavor. Allow it to simmer for a few minutes to meld everything together.
What are the allergy considerations for this recipe?
Absolutely! If you’re preparing this dish for someone with nut allergies, you can substitute the walnuts with pecans or blanched peanuts, keeping in mind that it will alter the flavor somewhat. Also, ensure that any store-bought ingredients like pomegranate molasses are free from allergens, just to be extra safe.
Is there anything else I can add to enhance the flavor?
Definitely! Feel free to add garlic or chili flakes to your Shish Andaz for an extra kick of warmth. Additionally, fresh herbs like parsley or cilantro can elevate the freshness and add a pop of color when serving. The more, the merrier!
Delicious Shish Andaz: Walnut and Aubergine Stew Recipe
Ingredients
Equipment
Method
- Peel aubergines in alternating stripes and cut into 2cm cubes. Sprinkle with salt and let drain in a colander for 30 minutes.
- In a large pan, heat olive oil over medium-low heat. Sauté chopped onion for 8-10 minutes until translucent.
- Process walnuts in a food processor until coarse paste forms.
- Combine ground walnuts with sautéed onions and cook for 1-2 minutes.
- Add tomato paste, pomegranate molasses, and remaining salt. Pour in cold water and add ice cubes. Bring to a boil, then simmer for 30 minutes.
- In a separate pan, heat olive oil and fry drained aubergines in batches for 10-15 minutes until golden brown.
- Fold fried aubergine cubes into the stew and let simmer for an additional 10 minutes.
- Serve hot in bowls, accompanied by fluffy rice.